Maple Cinnamon French Toast with Fresh Berries

In a large, shallow bowl, whisk together 4 large eggs, 1 cup whole milk, 1/4 cup heavy cream, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, 1/4 teaspoon freshly grated nutmeg, and 1/4 teaspoon salt until well combined.

Allow the brioche slices to sit at room temperature for 5 minutes to slightly dry out.

While the bread is resting, prepare the berry mixture by gently tossing 1 cup strawberries (hulled and sliced), 1 cup blueberries, and 1 cup raspberries with 1 teaspoon orange zest and 1 tablespoon maple syrup. Set aside to macerate.

Preheat oven to 200°F (95°C) to keep cooked French toast warm.

Dip each slice of brioche into the egg mixture, allowing it to soak for 30 seconds on each side. The bread should absorb the mixture but not become soggy.

Heat a large non-stick skillet or griddle over medium heat. Add 1 tablespoon of butter and swirl to coat the surface.

Cook 2-3 slices of soaked bread at a time for about 3-4 minutes per side until golden brown and crispy on the edges. Add more butter as needed between batches.

Transfer cooked slices to a baking sheet and keep warm in the preheated oven while cooking remaining slices.

In a small saucepan, warm the remaining maple syrup (about 7 tablespoons) over low heat for 2-3 minutes.

To serve, arrange 2 slices of French toast on each plate. Top with the macerated berry mixture, drizzle with warm maple syrup, dust with powdered sugar, and garnish with mint leaves.